Summer Fresh Panzanella

You guys.  Honesty.  It’s the pillar that holds our relationship together.  I feel pretty strongly that you trust what I tell you to be true.

And I am about to drop a huge honest bomb on you.  I hate salad.  Oh, you already knew that, via my 1472 posts about how much I hate salad?

Cool.  It’s not the idea of salad that I hate, more so the execution of salad.  You have ambitions of a great salad, you’re all “VEGETABLES!” but really it’s romaine and some tomatoes.  Because you’re lazy.  So you look down at your 2 ingredient salad with disdain, wishing there was corn, avocado, cheese, LORD ANYTHING in there to make it less like rabbit food and more like a meal.

And then you do what every girl does.  You decide the only way this will constitute as a dinner is if you pour croutons all over it.

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Croutons are pretty much the only reason I’ve ever even consumed a salad. If you put 1 leaf of lettuce in a bowl of croutons, that would be one kick ass salad in my opinion.  I’d take a picture and instagram my carb salad and other girls would be like, “why is mine so green? white salads are so much better.” I know, darling. I know.

So in order to hopefully pull you out of your 2 ingredient salad slump, I’ve got a Panzanella for you today – which is pretty much a Carb Salad that Italian women put together and gave a fancy name to then sound super trendy when we eat crouton salads.

You win, Italian Ladies.  You. Win. If I thought the name “White Salad” sounded A) less racist and B) more trendy, I would totally try and overturn you… But I have to admit.  Panzanella is a tight word.

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Summer Fresh Panzanella

By Whitney, August 19, 2013

Summer Fresh Panzanella

Ingredients:

Instructions:

Crush the garlic and place in a mason jar with the olive oil, balsamic vinegar, salt and pepper.  Shake well.  Preheat an oven to 400 and lightly toss the bread cubes in 2 tablespoons of olive oil.  Bake for 5-7 minutes, until golden brown.  Toss toasted bread, avocado, cherry tomatoes and basil with the balsamic mixture.  Serve warm or cold!

Love,

Whit

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Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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